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Eggs Mimosa with Artichoke Tapenade
Eggs Mimosa with Artichoke Tapenade
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Prep Time:
40 minutes
Total Time:
40 minutes
Deviled eggs with artichoke tapenade and grated yolks.
Ingredients:
  • 6 eggs, hard boiled (see How to Steam Hard Boiled Eggs )
  • 3/4 cup chopped artichoke hearts (from about 1/2 14-ounce can artichokes hearts in water, drained)
  • 1/2 teaspoon capers, drained
  • 4 pitted green olives, chopped
  • 1 teaspoon minced chives or green onion greens, packed
  • 1 teaspoon chopped fresh tarragon and/or parsley, packed
  • 2 Tbsp mayonnaise
  • 2 Tbsp grated Parmesan cheese, packed
  • 1/8 teaspoon ground black pepper
  • Sprigs of mâche  lettuce or baby spinach for garnish
Instructions:
  • Slice the boiled eggs in half lengthwise, gently scoop out the yolks, and transfer them to a bowl. Arrange the egg whites beautifully on a serving platter.
  • Pulse artichokes, green olives, capers, chives, tarragon, and parsley in a food processor until finely chopped.
  • In a medium bowl, use a fork to mash one egg yolk. Mix in the mayonnaise until smooth. Add the chopped artichoke mixture, Parmesan cheese, and black pepper, and stir well.
  • Gently fill each egg white half with the flavorful artichoke tapenade using a spoon.
  • Grate the egg yolks delicately over the platter using a box grater, microplane grater, or rotary cheese grater. Serve garnished with mâche or baby lettuce. Enjoy!

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